Lightly sweat the leeks with the butter for 2 – 3 minutes to soften. Add remaining filling ingredients and set aside to cool.
When the mixture is cold prepare parcels. Brush a sheet of filo with melted butter and top with another filo layer. Repeat to give 3 layers in total. Brush the top surface and then fold over along the long side to give 6 layers. Cut in half to give 2 rectangles.
Place a spoonful of filling in the centre of each layered rectangle and then scrunch up pastry to give a parcel. Brush with remaining butter.
For a larger parcel for a main course follow above but omit cutting the folded filo sheets in half. Place two spoonfuls of filling into the centre of each rectangle and then bring opposite corners towards the centre and pinch filo together. Brush with remaining melted butter.
Rest prepared parcels onto a baking sheet and oven cook until the pastry is crisp and golden. 220C/200C Fan/425F/Gas Mark 7.
Decorate parcels with twists of lightly simmered leek strips and cranberries.
Serve warm or cold.
A warm filo pastry that can be made either in starter or main course size, coupled with a creamy leek and Caerphilly filling and tiny jewels of ruby red cranberries. Ideal party food.
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